Servings: 1 tart
Calories: 4537kcal
Ingredients
Tart shell
- 1 cup all-purpose flour 120 g
- 3 tablespoons almond flour 18 g
- ½ cup powdered sugar 56 g
- ⅛ teaspoon salt
- 4 ½ tablespoons unsalted butter cold, cubed, 64 g
- ½ large egg whisked, 25 g
Dubai filling
- 7 ounces pistachio cream 200 g, up to 8 oz or 225 g
- 3 ½ ounces kadayif (or kataifi) dried and chopped, 100 g
Milk chocolate ganache
- 1/3 cup heavy cream 80 g
- 5 ½ ounces milk chocolate 160 g
- 1 tablespoon butter 14 g
- pinch salt
Topping
- pistachios chopped
Instructions
Make the Tart Shell
- Mix Dry Ingredients: Add the all-purpose flour, almond flour, powdered sugar, and salt to a food processor and pulse a couple of times just to combine the dry ingredients evenly.1 cup all-purpose flour, 3 tablespoons almond flour, ½ cup powdered sugar, ⅛ teaspoon salt
- Cut In Butter: Add the cold, cubed butter and pulse a few times until the mixture looks sandy, with tiny specks of butter still visible.4 ½ tablespoons unsalted butter
- Add The Egg: Pour in the whisked egg and pulse a few more times until the dough is roughly combined; it should remain uneven and crumbly at this stage.½ large egg
- Finish the Dough: Transfer the mixture to a bowl or clean work surface and quickly press it together by hand until it forms a dough, working fast so the butter stays cold.
- Chill the Dough: Wrap the dough in plastic or a bag and flatten slightly into a disk so it chills faster and hydrates evenly; refrigerate for at least 1 hour, or ideally overnight.
- Roll and Freeze: Roll the dough to about 3 mm on lightly floured parchment or a silicone mat, turning it every couple passes and adding a little flour if it sticks; once rolled, freeze 15 to 30 minutes until slightly firm but still flexible.
- Transfer to Tart Pan: Lightly butter the tart pan if it’s not non-stick, then drape the chilled dough over the pan so it sits evenly across the base and sides.
- Press Into Pan: As the dough warms slightly, gently press it into the bottom and sides, making sure it fits into all corners, especially where the base meets the sides.
- Trim and Dock: Trim excess dough by cutting from the inside edge outward with a sharp knife, press the edges again so the crust adheres, then prick the bottom a few times with a fork.
- Freeze Before Baking: Freeze the shaped tart shell for about 30 minutes to help it hold its shape during baking.
- Bake the Shell: Bake at 180°C (355°F) for 15–18 minutes, or until the edges are lightly golden, then let the tart shell cool completely in the pan before filling.
Fill the Tart Shell
- Make the Ganache: Place the chopped milk chocolate in a heatproof bowl. Heat the heavy cream until hot and just about to simmer, pour it over the chocolate, let sit 1 minute, then stir until smooth; add the tablespoon of butter and a pinch of salt and stir to combine (blend if you want extra silkiness).5 ½ ounces milk chocolate, 1/3 cup heavy cream, 1 tablespoon butter, pinch salt
- Cool the Ganache: Let the ganache cool at room temperature until it thickens slightly but is still pourable, stirring every couple of minutes to prevent a skin from forming.
- Prepare the Kataifi: If the kataifi strands are long, chop them into smaller pieces so they mix more evenly with the pistachio cream.3 ½ ounces kadayif (or kataifi)
- Mix the Filling: In a bowl, combine the pistachio cream with the chopped kataifi and stir until evenly mixed; taste and add a little powdered sugar if you want it sweeter.7 ounces pistachio cream
- Fill the Shell: Spread the pistachio–kataifi mixture into the cooled tart shell and level it into an even layer.
- Pour the Ganache: When the ganache has cooled enough to thicken but is still pourable, pour it over the filling and gently spread it so the top is even.
- Let Ganache Set: Leave the tart at room temperature until the ganache is close to room temperature and no longer very fluid.
- Top with Pistachios: Sprinkle chopped pistachios over the top; test a small area first to make sure the ganache is thick enough to hold them without sinking.pistachios
- Chill Until Set: Refrigerate the tart for 2 to 3 hours, or until the ganache is fully set.
- Serve or Store: Slice and serve once chilled, or store the tart in the refrigerator for up to 3 days.
Notes
Makes one 9-inch (23-cm) tart.
Treat nutrition information as a rough estimate.
Nutrition
Calories: 4537kcal | Carbohydrates: 392.94g | Protein: 106.7g | Fat: 298.74g | Fiber: 45.34g
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